The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1887-12-03
THE HOUSEHOLD.
Hints andIPractIcai Recsspes for the
Home Circle.

Hints andIPractIcaI Recsspes for the
Home Circle.
WHITE CAKEs-Take one-half cup of but
ter, one cup sugar, one teaspoonful cream
tartar and one-half teaspoonful soda, two
cups flour, one-half cup milk, whites Of four
eggs, vanilla favoring. Bake in sheets
twenty minutes. To test it take it from the
oven and press upon it gently with the hand ;
if it does not steam it is done.
FRUIT CAKE.-One cupful of butter and
one of molasses, two cups brown sugar, half
a cup of sweet milk, five eggs, six cups of
flour, teaspoonful each of cloves. cinnamon
and nutmeg half teaspoonful mace, two
teaspoonfuls of baking powder, pound
each of currants and raisins and half pound
of citron. Wash and drain the currants, seed
and chop the raisins unless the seedless ones
are used, and slice the citron very thins
Cream the sugar and butter, then add the
eggs. well beaten, the molasses, milk, spices
and the -four previously well mixed with the
baking powder, but reserve cup to sprinkle
over the fruit to keep it from settling to the
bottom of the pan. Add the fruit the last
thing. The oven should be moderate, as it
requires two hours for baking. Keep in a
cool room.
BOILED ICING.-One cup of sugar, two
tablespoonfuls of water; boil till it threads
from the spoon, stirring often. Beat to a
stiff froth the white OF one egg. Put in
deep dish, and when the sugar is boiling pour
it over the egg, stirring rapidly together.
JELLY CAKE.-Rub one teacupful sugar
and half a cupful of butter to cream, then
add two well-beaten eggs, half a cupful
sweet milk, a teaspoonful of extract of lem
on, two teaspoonfuls baking. powder, we'll
Beat well together and bake in four cakes.
Spread with jelly while warm, and place the
layers together, then sift sugar thickly on
top.
Cup CAKE.-One cup of butter, two cups
of sugar, three cups of sifted -four, four eggs
one cup of milk, three teaspoonfuls Of bak-
ing powder, one teaspoonful of either vanilla
OF lemon extract Rub the butter and sugar
together with the hand until it is light and
creamy; next add the well-beaten yolks
of the eggs, stirring them in very thoroughly
add the milk and -four alternately. After
adding the fiavOring give the whole a quick
sharp beating for half minute, then stir
carefully in the well-beaten whites,
CREAM CooKIEs.-One cup of butter, one
cup of sugar, three tablespoonfuls of sweet
cream, a teaspoonful of cream of tartar, and
half teaspoonful OF soda; flavor with ex-
tract Of lemon.
ANNIVERSARY CAKE.-One-half cupful of
milk, two cupfuls of flour, One-half pound of
butter, seven eggs, one lemon, two and one
half pounds of raisins; two pounds of English
walnuts, one quart of hickory nut meats,
three teaspoonfuls If baking powder Cream
the butter and sugar, then add the beaten
yolks of the eggs and mix WELL then add one
cupful. of sifted flour with one teaspoonful of
baking powder, beat thoroughly and add the
juice and the grated rind of lemon If that
fiavoring is liked, add another cupful Of flour
with teaspoonful Of baking powder as be-
fore. Beat the whites of the eggs to a stiff
froth and add them, then half cupful of
-four and baking powder, beat all well, then
gradually mix in your fruits and nuts. 1t
reqnires about an hour to bake in moder-
ate oven. This will make four small loaves,
and it keeps good long time,
TAPIocA JELLY.-One teacupful of tapioca
three cups of cold water, the juice of large
lemon, and little Of the grated rind; sweet
en- to the taste Pour the water over the
tapioca, set it in boiling water, and soak four
hours. If too dry, then add more lukewarm
water to the tapioca, and stir frequently. If
1t is too thick, after 1t begins to look clear,
pour on little boiling hot water. When
clear, put in the sugar and lemon, stirring it
well, Then pour into mold and set away
to stiffen. Serve with cream sweetened and
favored with lemon. This can be eaten by
the children without danger of impairing
digestion,